NITROGENOUS FEEDING STUFES. Ft 
these experiments the value of the nitrogenous feeding stuffs, 
including the leguminous crops, such as clover, cow peas, soy 
beans, and their use for soiling and green fodder, have received 
particular attention.* The amount of work the Station has 
been able to do in this direction is very small indeed compared 
with that which has already been done and is accumulating in 
this country and in Europe. But by following up the investi- 
gations elsewhere and using these results in its own work the 
Station has obtained a large amount of information while it 
has added a little to the common fund. 
In the cooperative experiments with farmers and dairymen 
an officer of the Station has spent a number of days at each 
place. A certain number of cows were selected from a herd 
and used for the tests. With the aid of the owner the feeding 
stuffs were weighed as they were fed out to the cows and sam- 
ples were sent to the Station for analysis. The milk of each 
cow was weighed and the proportion of fat determined by the 
Babcock test. In this way experiments were carried out with 
a considerable number of cows in each herd. ‘The tests showed 
what the farmers were actually feeding their cows and how 
much and how good milk each cow was giving. In a num- 
ber of cases the Station suggested ways in which the feeding 
might be improved, the change consisting generally in the 
use of more of the nitrogenous feeding stuffs and in replacing 
the finer grade of hay by cheaper fodders. ‘Tests were made 
in many cases after the change of fodder and in nearly every 
instance the change proved decidedly profitable. ‘The work 
has been going on during the past four years and is being 
continued. ‘The results obtained up to the present time have 
been set forth in previous Reports and in the preceding article 
of the present Report of the Station. 
CLASSES OF NITROGENOUS FEEDING STUFEFS. 
Our common nitrogenous feeding stuffs may be divided into 
four groups: (1) The by-products left after the extraction of 
oil or starch from certain seeds such as cotton seed, linseed, 
and gluten meals; (2) By-products from the manufacture of 
flour, as wheat bran; (3) ‘The seeds of the legumes, as peas; 
(4) The green and dry leguminous fodders, as clover. 

* Report of Storrs Experiment Station for 1892 and Bulletin No. 9g. 
